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Started By
Message
re: My first attempt at homemade gumbo (w/ pics)
Posted on 11/29/12 at 12:46 pm to Pork Que
Posted on 11/29/12 at 12:46 pm to Pork Que
quote:
Heating the oil before adding the flour will reduce the time needed by a lot. Prudhomme tip.
quote:
Fact. A dark roux takes less than 30 minutes doing this.
nice tip. never even thought that would affect it. I also may have had my fire a little low .. was afraid of burning it. I also wasn't drinking while making it; will correct that next time.
0
Posted on 11/29/12 at 12:50 pm to SUB
quote:
I don't ever brown my sausage or chicken, but I can see how it could add some flavor. It just seems like it would make the gumbo very oily. It is too easy to just throw it straight into the pot and let it cook in there.
this was andouille I picked up from Fresh Market (or at least the little placard said it was) .. it was raw, didn't look like it had been smoked
even though I've never made a gumbo I can tell you that you get a better result by browning (not cooking) the meat before putting it in the pot. and yes I did have to scrape some oil/fat off the top as it went.
and to the people who said earlier it was too many veggies I'm curious to why you think that? could be because of the way I snapped the pic made it seem like a lot. here are my portions:
roux - 3/4 cup oil, 1 cup flour
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 minced garlic clove
3/4 cup chopped green onion
8 cups chicken stock
1 cup water
2 link sausage
2 lbs chicken thighs, 1 lb turkey meat (not pictured)
I thought those were pretty standard
Posted on 11/29/12 at 1:08 pm to Rohan2Reed
more veggies the better
love me some veggies
love me some veggies
Posted on 11/29/12 at 1:13 pm to Gris Gris
Made a gumbo the weekend after thanksgiving.. Boiled the turkey carcass and made turkey broth.. Used a homemade roux that we made from rendered free-range chicken fat.. (Interesting, flavorful method.. I suggest trying it if you haven't before.) The base was nice and thick.
The meat was rooster, some leftover turkey and smoked pork sausage from the Cajun heartland..
Was delicious.
Posted on 11/29/12 at 1:47 pm to Rohan2Reed
I'd try it. 
Like others said, needs darker roux, veggies cooked more and your andouille looks....weird. Get the real stuff from LaPlace next time. Or even Cochon Butcher.
Like others said, needs darker roux, veggies cooked more and your andouille looks....weird. Get the real stuff from LaPlace next time. Or even Cochon Butcher.
Posted on 11/29/12 at 1:51 pm to Winkface
quote:
your andouille looks....weird. Get the real stuff from LaPlace next time. Or even Cochon Butcher.
Once I moved to Shreveport it took me 10 years to find decent andouille. The only place is Maxwell's on Line Ave. If I can't get it, I don't make gumbo.
Posted on 11/29/12 at 2:04 pm to Winkface
quote:
I'd try it.
I'd let you
quote:
Like others said, needs darker roux, veggies cooked more and your andouille looks....weird. Get the real stuff from LaPlace next time. Or even Cochon Butcher.
yeah I don't even really know what I should be looking for when it comes to andouille
#ShreveportProblems
Posted on 11/29/12 at 3:01 pm to Rohan2Reed
Well done.
I might make one Saturday for the SECCG.
I might make one Saturday for the SECCG.
Posted on 11/29/12 at 4:35 pm to OTIS2
is that all you have to do to make roux? flour and oil? how does it get to a dark color? did I miss something?
Posted on 11/29/12 at 4:46 pm to Tiger Ryno
quote:
is that all you have to do to make roux? flour and oil? how does it get to a dark color? did I miss something?
you cook it over medium heat for 20 minutes to an hour (depending on how dark you want it) stirring constantly so it does not burn
Posted on 11/29/12 at 4:52 pm to Rohan2Reed
quote:
you cook it over medium heat for 20 minutes to an hour (depending on how dark you want it) stirring constantly so it does not burn
if it takes an hour to get a dark roux your doing it wrong. i heat my oil to 350 and have a dark chocolate colored roux in about 20 minutes. with the high temp you dont have a lot of room for error as far as burning. just dont stop stirring.
Posted on 11/29/12 at 4:56 pm to gmrkr5
Try heating the pot to almost smoking, add the oil, sit a bit, then flour. I use a spatula type stirre that gets great surface contact with the pot, and it has rounded edges that work well on the edges. A roux of 2 cups each, oil and flour, takes 12 minutes to hit dark chocolate with this set up. I can do a 3 and 3 in 20 minutes...smoking, baby. 
Posted on 11/29/12 at 5:09 pm to OTIS2
good stuff y'all. already ready to make another pot!
Posted on 11/29/12 at 5:12 pm to gmrkr5
It would take longer if you keep the heat low because you're scared of burning it.
Posted on 11/29/12 at 5:52 pm to gmrkr5
quote:
if it takes an hour to get a dark roux your doing it wrong. i heat my oil to 350 and have a dark chocolate colored roux in about 20 minutes. with the high temp you dont have a lot of room for error as far as burning. just dont stop stirring.
No shite. The Louisiana Kitchen recipe says to put the flour in once the oil starts to smoke.
Posted on 11/30/12 at 9:11 am to Rohan2Reed
Excellent visual instructions. Thanks for the time it took to do that.
Thanks for the time it took to do that.
Posted on 11/30/12 at 10:37 am to Rohan2Reed
quote:
this was andouille I picked up from Fresh Market (or at least the little placard said it was) .. it was raw, didn't look like it had been smoked
You do realize that boiling water will cook the meat? :) I don't understand why people think they need to cook meat before throwing it into a soup or gumbo. I can maybe understand if you don't like your sausage to absorb too much of the gumbo, but that is the way I like it so I just throw all the meat in there and let it cook for an hour to 1.5 hours. I may try browning the chicken next time, because that could add some good flavor.
Posted on 12/13/12 at 8:34 pm to SUB
Nvm
This post was edited on 12/13/12 at 8:36 pm
Posted on 12/13/12 at 8:37 pm to Dannunzio
I wanna know what that said 
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